Apple jam is a favorite homemade dessert since childhood. It is cooked from almost any kind of apple: sour or sweet, soft or crunchy, red, green, and so on. An unusual harvesting option is jam from whole paradise apples with tails. It is not only tasty, but also looks impressive. I just want to grab onto a thin leg and send a caramel apple in my mouth!
  Small-fruited apples have a tart taste, and the content of useful trace elements in them is several times higher than in large fruits. Jam from them is not just a dessert, but a real vitamin supplement to tea. The combination of apples with lemon is a blow to viruses that attack a weakened body in the cold season. My recipe uses lemon peel. This part of citrus contains many useful substances: essential oil, citric and malic acid, and, of course, vitamin C. Jam from paradise apples with ponytails is transparent, with a pleasant red or amber hue. The syrup shimmers beautifully in a vase, so that you want to admire it! The jam is tasty, but not sugary sweet, not sugared, although part of the liquid boils away. How to cook jam from paradise apples so that they remain intact? There are a couple of secrets! I share them with you: the most important thing is not to cook the apples for a long time, otherwise they will boil and fall apart already in the cooking process. Well, you will learn the remaining nuances in cooking in the recipe, in addition, step-by-step photos will greatly simplify the cooking process and dispel all fears that something will not work. Ready jam is served for tea, with pancakes and pancakes in bite. And with small apples, cooked whole, you can decorate cakes and pastries. To their taste, they are somewhat reminiscent of a cocktail cherry, which is decorated with many desserts. Are you eager to find out the recipe for paradise apple jam? Let's get started!

And if you have not yet decided which one you want to cook the jam, you are welcome.

To make jam for the winter you will need:

• 2 kg of paradise apples;
• 400 ml of water;
• 1.5 kg of sugar;
• 1 lemon.

The recipe for transparent jam from paradise apples with ponytails

1. We select whole paradise apples without damage, remove the leaves. Rinse the fruits thoroughly, you can help yourself with a brush. Then we slightly trim the tails (leave at least 2/3 of the length) and prick with a thick needle in several places (5-6 times) to better soak.

2. Pour sugar into a deep pan and fill it with water. The optimum volume of the pan is 3 liters.

3. I wash the whole lemon in warm water, preferably with a special brush, so that the porous skin is cleaned as much as possible. We rub the yellow lemon peel on a fine grater, not reaching the white fibers - they will give a bitter aftertaste to the jam.

4. Meanwhile, bring the sugar syrup to a boil, wait a minute and remove the pan from the heat.

5. Prepared apples with ponytails completely pour hot syrup.

6. We put apples under oppression so that they are better saturated with syrup. Now you can forget about jam for a day.

7. In a day we remove oppression. We put the pan with the soaked apples on the stove and heat it.

8. Bring the apples in syrup to a boil and immediately remove the pan from the stove, completely cool.

Very important! Cooking apples in syrup is not necessary, otherwise they may lose their elastic shape. As soon as the contents of the pan begin to boil - turn off the jam from the paradise apples and cool, you can take it out to the balcony for the night, covering it with a plate on top.

9. Bring to a boil again and cool again, and so on 3-4 times. In order for apples to be better saturated with syrup, it is better to give them breaks between boiling for 6-8 hours. As it boils, the syrup acquires a rich apple color. Apples should be soaked in syrup, darken and bored. Only then can they be rolled up in banks for the winter.

10. To consolidate the result, we once again bring jam from paradise apples to a boil.

11. Hot jam is poured into pre-sterilized jars, rolled up with lids. You can see how to properly sterilize containers and lids.

12. Turn the jars with jam lids down and leave to stand for 24 hours in the kitchen. After a day, we clean it in the closet - we hide the jam for the winter. But the most impatient are allowed to try the dessert now! About 2.5 liters of jam comes out of the indicated amount of ingredients.

13. Fragrant and healthy transparent jam from whole paradise apples with tails is ready. Bon appetit and comfort in the house!

Step-by-step recipes of paradise apple jam with ponytails: transparent, with citruses, nuts

Rating
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Time
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Serving
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In 100 grams of the finished dish

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Carbohydrates

153 kcal.

Option 1: A quick recipe for transparent jam from paradise apples with ponytails

A fairly quick transparent jam formulation with citric acid. Paradise apples do not need to stand for a long time with sugar, they are boiled in syrup in two doses, but it is important to do this on low heat.

Ingredients

• 1.2 kg of paradise apples;
• kilogram of sugar;
• 0.4 l of water;
• 0.5 tsp lemons;
• cinnamon (1 stick).

How to quickly make clear paradise jam

Immediately put the syrup on the stove to cook. We mix sugar with water and begin to heat over a small fire. At the same time, we carefully wash the apples under running water, cut the tails, leaving a twig no more than two centimeters.

So that the apple does not burst, it must be chopped. We do this with all the ranets. Pour into boiled syrup. We make the maximum fire and quickly bring to a boil. We collect the foam, turn off the jam in a minute. Cooling down.

After complete cooling, put the jam on the stove again, add citric acid and a stick of cinnamon. Quickly bring to a boil, then reduce the fire to a minimum. We warm up for about half an hour, but no longer let it simmer.

We lay out the transparent jam with apples of paradise in sterile jars, roll up, after cooling, you can lower it to the basement or put it in a cool pantry.

When cooking syrup, it is important not to rush so that all the sugar is dissolved before boiling. You also need to stir it regularly from the bottom and around the edges so that small particles do not burn out, otherwise the jam will have a dark color.

Option 2: Classic Paradise Apple Jam with Ponytails (Transparent)

From a whole runet is not quite a simple jam. It is very beautiful, fragrant and looks really impressive if you leave tails. Here is one of the most popular recipes. Miniature apples in a clear syrup will be perfectly preserved not only until the next harvest and are ready to cheer up at any time. Additionally, for this jam you will need granulated sugar.

Ingredients

• 2 kg of ranetki;
• 0.4 l of water;
• 1.5 kg of sugar.

Step-by-step recipe for a classic transparent jam with apples

As in the case of cooking any other jam, we begin with the preparation of the main ingredient. Thoroughly rinse paradise apples, rinse out all inaccessible places. Then we take the scissors and shorten the tail by a third or half, completely do not need to tear off the twig. After that, we pierce each apple with a thick needle. Someone does this in one place, sometimes they pierce several holes. In any case, it is important to do so that the skin does not burst and the juice comes out.

Now you can start cooking syrup. Combine sugar with clean water, send to heat. After boiling, boil for a minute. Pour paradise apples, put oppression so that they are completely immersed in liquid. If this did not happen immediately, then juice will appear very soon, everything will drown. Cool, leave for a day in a cool place.

Now we put the apples on the plate, we remove the oppression. Bring the future jam to a boil. Turn off immediately. We remove the foam. You do not need to cook anything, otherwise a transparent syrup will not work. Cool for five hours, you can hold longer. Repeat this three times. If the apples are not very small, there are different varieties, then bring to a boil four times.

We do control boiling, lay the workpiece in sterile jars. Roll up immediately and put on the lid until it cools completely.

In the recesses of the apples accumulates a lot of dust and dirt, which is convenient to clean with a small brush. It is important to thoroughly rinse these places so that the paradise jam does not turn sour.

Option 3: Jam from paradise apples with ponytails (transparent with lemon)

Apples (and not only) are often combined with lemon in jam. Citrus gives a very pleasant aroma, and is often added in a minimal amount. For 2 kg of paradise apples, one small lemon is enough. Another simple recipe for treats in clear syrup.

Ingredients

• 2 kg of paradise apples;
• 1.3 kg of sugar;
• 500 ml of water;
• 1 lemon.

How to cook

Rinse apples and prick with a toothpick or needle. In general, metal objects are not advised to do this, but many housewives even use a plug and see nothing wrong with that. Ponytails are shortened to two centimeters so that they look beautiful in jam. Put the apples in a bowl.

We boil water or take boiling water from a teapot, measure out the prescription amount. Pour apples on top, cover, leave for half an hour. Then pour the liquid into the pan.

Add sugar, let the syrup boil and pour previously blanched apples. Leave for ten hours or overnight. Then we express the syrup again into the pan, add the chopped zest, squeeze the lemon juice. Bring to a boil again.

Add paradise apples to the syrup with lemon, with a weak (barely noticeable) boil, cook for 20 minutes. After that, we pack the delicacy in jars and send it for storage. We use sterile dishes and processed lids.

With orange, paradise jam is also excellent. It is important to remove seeds from citrus fruits, otherwise bitterness will come out during the process of cooking and storage in the jam, the taste of goodies will upset.

Option 4: Jam from paradise apples with ponytails (transparent with nuts)

Another recipe with lemon, but the highlight of this jam will be the kernels of walnut (walnut). It turns out really heavenly or even royal treat. It is advisable to use pieces of walnuts, not dust.

Ingredients

• 1 kg of runet;
• 200 g of nuts;
• 200 ml of water;
• 0.5 lemons;
• 1 kg of sugar;
• cinnamon optionally.

Step by Step Recipe

Scalp citrus, remove zest, chop finely, squeeze juice out of half. Add sugar and water here. We put on the fire and start to melt. Bring the syrup to a boil.

We prepare apples in the usual way. Be sure to prick. We fall asleep in boiling syrup. Let it boil and turn it off immediately. We insist ten hours. Then add the kernels of nuts and again let it boil and immediately turn it off. After complete cooling, repeat this heating two more times.

After bringing paradise jam with nuts to a boil for the last time, immediately put it in sterile jars, seal, put on the lid and leave to cool completely.

Jam from paradise apples is easy to cook in a slow cooker, the appliance is adapted for this, and a bowl with a coating will not allow the treat to burn.

Option 5: Paradise Apple Jam with Ponytails (transparent in the oven)

This jam is not quite ordinary, as it is cooked in the oven. The result is a honey treat with an amazing aroma and taste. To languish, you need a clay pot or other similar utensils with a lid, you can use heat-resistant glass. If desired, add cinnamon or zest for the flavor, but even without them you will get a very aromatic jam with syrup, which is really very similar to honey.

Ingredients

• 400 grams of sugar;
• 1.2 kg of runet;
• 0.5 tbsp. drinking water.

How to cook

We wash the paradise apples, cut the ponytails so that they are not so long, do not get confused with each other. We make one puncture in each apple. You can immediately put it in a pot.

Cook sugar and water syrup. You can squeeze a lemon into it or add dry acid if the apples are sweet and have no pronounced taste. Pour the ranetki in a pot, put in the oven, heat to 170 degrees.

As soon as the temperature reaches, immediately reduce to 80-100 degrees and leave the jam to simmer for 4 hours. Previously kept all night in a Russian oven. After that, we get a pot of honey treats, put it in dry and sterile jars, roll it up.

All recipes of paradise jam indicate that the tails are left, you just need to cut them. In fact, a complete removal is allowed, this will not affect the taste of goodies. But it is with the tails that the original and unusual jam is obtained, in addition, such marmalade apples will be a wonderful decoration for desserts, with twigs they look very cute.

Option 6. Classic recipe for paradise apple jam

Jam from paradise apples is an amazing sweet treat that can be served as a dessert in the afternoon or on the festive table. Making it, although it requires a lot of effort, the result is worth it - unforgettably tasty, fragrant, with a beautiful color and texture of jam. There are many dessert recipes, but the most common is the classic version, where apples in sugar syrup are cooked whole.

Ingredients:

• 20 medium paradise apples;
• sugar - 1.3 kg;
• filtered water - 400 ml.

Step by step recipe

Apples are sorted, washed, with the help of a toothpick make several punctures on their surface.

Syrup is prepared: sugar is poured into a saucepan, water is poured, placed on a stove with medium heat, brought to a boil, stirring constantly. The syrup is removed from the stove, cooled.

Prepared syrup pour the prepared apples, leave at room temperature for 24 hours.

The liquid released from apples is poured into a deep container, again placed on a stove with medium heat, allowed to boil and poured hot into apples again, left to stand for another 1 day.

After another day of infusion, put the contents of the container on the stove and cook the jam until the fruit softens.

When the jam is slightly thickened, check for readiness in this way: half a tablespoon of jam is poured onto a flat plate, slightly tilted, if not spreading, then it’s ready, if necessary, a few more minutes are cooked.

Ready jam, completely cooled, laid out in sterilized jars and stored in the cellar or in any cool room.

Optionally, apples can be cut out and apples can be cooked directly with it and its tail, and then used as decoration for cakes or pastries.

Option 7. A quick recipe for paradise apple jam with lemon

The following recipe does not provide for a long infusion of fruit in syrup, it is enough to withstand several hours, which speeds up the cooking process, but at the same time does not affect the taste negatively.

Ingredients:

• 35 paradise ranetki;
• sugar - a little more than 1.5 kilograms;
• 610 ml of water passed through a filter;
• 1 lemon.

How to Make Paradise Apple Jam

Small apples are sorted, washed, pierced with a toothpick.

Scalp the fruit with hot water, allow to cool on a paper towel.

Pour sugar into a saucepan, combine with water and bring to a slightly thick consistency over a quiet fire, stirring constantly.

The syrup is slightly cooled and immersed in it, the ranetki are allowed to soak for 4 hours.

A bowl with apples and syrup is placed on the stove, setting medium heat, boil after boiling for 5 minutes.

Leave the jam on the table for a few more hours.

Boil another 5 minutes.

The jam is removed from the heat, the juice of the lemon is poured, it is allowed to cool slightly and laid out on the banks, rolled up with metal lids.

During the insisting of apples and boiling, do not interfere with the jam, just shake the container slightly. Instead of lemon juice, it is permissible to add citric acid, then insist dessert will need 1 day.

Option 8. Paradise apple jam with walnuts and cinnamon

The original version of the dessert. It differs from the rest in unsurpassed aroma and unusual consistency.

Ingredients:

• a little more than one kilogram of paradise ranetki;
• 900 g of sugar;
• 4 handfuls of peeled walnuts;
• 45 g ground cinnamon;
• 1 lemon;
• water - 255 ml.

Step by step recipe

Peel the lemon peel, grind in a blender, squeeze the juice from the pulp.

In a pan, sugar is mixed with water and lemon juice, zest, boil over low heat after boiling for 3 minutes.

They wash apples of paradise, cut out the core, cut into slices and put in syrup along with chopped nuts and cinnamon in a blender, mix thoroughly.

Boil the jam on a quiet fire for 15 minutes.

Remove from heat, insist a little and again send to the stove, boil the same time.

The same procedure is repeated one more time and spread the jam on the jars in hot form.

Equally interesting and unusual is the jam with almond kernels.

Option 9. Amber jam from paradise apples

According to the ingredients included in the composition, the following version of jam from paradise apples is similar to the classic recipe, but in the method of preparation it differs slightly from it in that the apples are blanched before cooking and then insisted in cold water for 1 day.

Ingredients:

• 1.5 kg of paradise apples;
• sugar - 1 kg;
• 250 ml of purified water through a filter.

How to cook

In washed, dried apples, a core is cut out, they are pricked in several places with a wooden stick.

Pour apples with hot water, hold for 3 minutes.

Apples are removed using a slotted spoon from water, lowered into another container with cold water and kept for 1 day.

After a day, sugar-based syrup is boiled.

The apples are immersed in slightly cooled syrup, allowed to cool completely and again put on the stove, cook for 15 minutes.

The jam is slightly cooled and laid out in a sterilized container, used as a dessert for tea or as an impregnation and decoration of various cakes.

According to this recipe, the jam will be even tastier if you take freshly squeezed or store apple juice instead of water.

Option 10. Paradise apple jam in the oven

Jam cooked in the oven turns out to be especially tasty, insistent. The undoubted advantage of this recipe is that the apples after the heat treatment remain intact, without the slightest damage, because during the cooking process there is no need to interfere with the jam. The composition also has walnuts and lemon, which make it very fragrant and unusual in taste.

Ingredients:

• 30 small paradise apples;
• half a kilogram of sugar;
• 250 ml of purified water;
• 60 g of walnuts;
• 1 lemon.

Step by step recipe

They wash the apples, pierce with a stick in several places, chop the nuts with a rolling pin, and release the lemon from the peel.

Combine water with sugar and boil the syrup in a small flame of fire.

Pre-heat the oven up to 250 degrees.

Syrup is poured into a deep container, apples, nuts are laid, lemon juice is poured, boiled in a hot oven for 12 minutes.

The jam is transferred to the pots and, having adjusted the temperature to 100 degrees, boil for 3 hours.

Open the oven, check the readiness: if the consistency of jam is like thick honey, then it is ready.

Be sure to put the apples in the syrup in a red-hot oven, otherwise, until it warms up, they will be filled with syrup, and their consistency in the finished form will not be so thick.

Option 11. Royal jam from paradise apples

And this option of jam from paradise apples is the longest and most laborious. But it turns out so delicious and beautiful that it is definitely worth cooking. Any housewife will cope with the task, strictly following the specified technology and standards.

Ingredients:

• 3 kg of paradise ranetki;
• 250 ml of freshly squeezed apple juice;
• 250 ml of freshly squeezed orange juice;
• cranberry juice - 250 ml;
• sugar - 2.5 kg.

How to cook

The washed apples are pierced with a stick and immediately crushed in sugar, kept on a sheet to dry.

A clean frying sheet is covered with foil and apples are placed on it, sent to a red-hot oven, kept for about half an hour.

Apple, orange, cranberry juices are poured into a saucepan, placed on a stove with a medium flame of fire, brought to a boil.

Slowly pour sugar (leave a little to roll apples), mix thoroughly and bring to a boil again.

Caramelized apples are immersed in fruit and berry syrup, boil over the same fire for half an hour.

The apples are removed from the syrup, rolled in sugar and placed in the oven for another 15 minutes.

Once again immersed in syrup, boil 10 minutes.

They are laid out in jars and rolled up, stored in a cellar or a cool place.

You can replace cranberry juice with any other berry drink.

Jam from apples, many hostesses cook and harvest in huge batches as it scatters in an instant. Apple jam is very tasty and from it in the winter you can cook or use jam as a filling.

Apple jam, delicious even with tea, spread on a slice of bread and drink tea in the bite of jam. I have in my piggy bank several recipes for making jam from apples. And be sure that when you open a jar of this jam in winter, that this jar will be completely empty by evening. And not because the jar is small, but because the jam will be so delicious that it will simply not be possible to break away from it.

Content:

Apple jam is also good to cook with it. In general, finding application for this jam is very easy.

If you are planning to cook according to this recipe, I warn you immediately stock up on patience and time. Not because it is difficult to cook, but because it will take a lot of time for apple slices to be soaked in sugar syrup properly. In this recipe, it is important to choose the right apples for amber jam.

For transparency, late varieties of apples with a solid body are chosen. It is important to take into account the fact that the denser the body of the apple, the more transparent it will turn out. For this recipe, I advise you to take the ingredients 1: 1, that is, 1 kg of sugar per 1 kg of apples. More apples means more sugar. But I do not advise cooking jam more than 3-4 kg at a time. since it will just be inconvenient for you to mix and watch such a portion of jam.

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

1. In order for the jam to work out, you will need to work a little with the apples before cooking, namely remove the peel from them and cut out the rough core. So that apple slices remain tender not only by light, but also by taste.

2. After, we divide each apple into such slices. And put them in a pan in which our jam will be cooked.

3. When the last slice falls into the pan, you can pour everything with sugar mix and leave the apples for 24 hours. During this time, the slices will start juice and soak well with sugar. Do not forget to cover the apples with a lid so that flies and all kinds of midges do not get there.

4.After 24 hours, you will see how well the apples have been soaked and how much syrup has turned out because it can’t be called juice.

5. Put the saucepan on the stove, stirring the jam, wait until it boils. After boiling the jam, reduce the heat, from boiling to a weak, but sure. And so over low heat, cook the jam for 15-20 minutes.

6. After we remove the pan from the heat until it cools completely. Usually until the next evening. That is, again the jam should stand for 24 hours.

7.After a day, we repeat the same operation again. We wait until the jam boils, reduce the heat and simmer for 15-20 minutes.

8.There are two possible outcomes. If the transparency and density of jam completely suits you, then you can lay the jam on the banks and tighten the lids. But if the jam, in your opinion, is not yet thick enough and the slices are not transparent enough.

9.That you can safely repeat the operation with boiling and cooling, 2-3 times. Of course, you won’t achieve perfect transparency, the color of the slices will remain amber, but the density you need can be achieved.

Here the outcome of the situation depends on the variety of apples and their ripeness. For this jam, it is better to choose a little ripe apples.

It is better to store this type of jam in dark places so that apple slices do not darken from the light.

Apple jam with orange zest

This apple jam with the addition of orange zest will be for you No. 1 among apple jams. You will see this yourself by reading the composition, since this is not a simple jam, it combines the color, the smell of apples and the aroma of orange peel.

INGREDIENTS for syrup:

• 1 cup of water.
• 1 cup of sugar.

Ingredients for Jam:

• dried apricots 2 pcs.
• prunes 2 pcs.
• 2 ripe apples.
• 2-3 sheets of raspberries.
• 1 cherry twig with leaves (2-3 cm.).
• zest of half an orange.

COOKING PROCESS:

1. In a glass of water, dissolve a glass of sugar.

2. We do it this way. We pour a glass of water into the stewpan, put it on the stove, and heat it. Pour a glass of sugar into warm water and constantly stirring, give the sugar to completely dissolve. Heating under a saucepan or saucepan we make small so that sugar does not burn to the bottom.

3. Apples choose only real. Not those that have just a beautiful package, but it is also desirable that the apples have a good natural smell. Such apples can be purchased on the market from grandmothers. Who sell apples from their own garden.

4. Cut good quality apples into beautiful slices and slightly dry in the oven for literally 3-5 minutes, so that the apples are dried, but not fried. Slices should turn out a little wrinkled and veiled. Do not be alarmed that they didn’t look very good during storage. The apples will acquire juiciness and acquire an excellent healthy appearance.

5. In a hot syrup, add a couple of raspberry leaves and a couple of cherry leaves, you can take the leaves directly with a cherry twig. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.

6. While the leaves are boiled, cut the dried apricots and prunes into small pieces. Add them to the syrup. Dried apricots and prunes will add piquancy jam.

7. Remove the zest from a half of an orange and add it to the rest of the ingredients in a saucepan.

8. Cook the ingredients for 5-7 minutes, then pour the apples and boil the apple slices for 10 minutes.

9. On this we can say the recipe for apple jam with orange zest is over. It remains to put the jam in a sterilized jar and tighten with a sterilized lid. Enjoy your meal.

Apple Jam with Whole Orange

This is the second option for making apple and orange jam. In this recipe, not only the zest, but the whole orange will be used. Who knows, maybe you will like this particular recipe for apple jam.

INGREDIENTS:

• apples 1 kg.
• orange 1 pc.
• sugar 0.5 kg.

COOKING PROCESS:

1. In this recipe you will again have to peel the apples and cut out the whole core. Since the core is too coarse and will only spoil the delicate taste of jam.

2. Cut apples into beautiful slices or cubes as you like.

3.With an orange, proceed as follows. Wash it well, cut into slices, remove the seeds and scroll it straight with the peel in a meat grinder.

4. We put apples and twisted orange in a bowl, we fill it with sugar, mix well. Leave for 5-6 hours.

5. After 5-6 hours, put the bowl on the stove and stirring, bring the jam to a boil.

6. Cook for 50-60 minutes. Then the jam can be folded into a jar and twisted for the winter. But you can set it aside for a day and then boil again. This will add more jam to apple jam.

Apple jam with a whole orange is ready to enjoy your meal.

Five-minute apple jam quick recipe for live jam

The advantage of this jam is obvious, during a short cooking in the apple retains more beneficial properties. Secondly, it is a tremendous saving of time for making jam. Since in the season it is usually not enough, because for a short summer you need to have time to make a large number of preparations or if you do not want to mess with one jam for a long time. This recipe is special for you.

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

For making jam from apples, choose apples that are not ripe and not ripe without spoiled marks. It’s definitely difficult to answer the question of whether it is worth peeling apples, there is a rule for the taste and color of friends. As you like. But the middle should be cut out because the membranes are rather rough and will certainly spoil the whole picture.

1.Select apples cut into slices cut the core.

2. Sprinkle slices with sugar. Leave on for 6-8 hours.

3. Put on the stove to bring to a boil. Cook for 10-15 minutes.

4. Spread on sterile jars and tighten the lids.

5. Let the jam cool and transfer to the pantry.

Five-minute apple jam is ready to enjoy your meal.

Whole Apple Jam

Very beautiful and tasty jam from Ranetok is obtained as they are not large in size and their body is dense and juicy. Jam wins noticeably in aesthetic and taste.

INGREDIENTS:

• 1 kg. apples ranetki.
• 1 kg of sugar.
• 1 cup of water.
• 1 teaspoon of citric acid.

COOKING PROCESS:

1.Select the apples to remove all the spoiled and beaten ones. Since jam will be made from whole apples, the aesthetic side is very important.

2. It is also important to pierce each apple with a skewer or a toothpick, not right through, but a little deeper than the middle.

3. Pour a glass of water into the pan, pour 1 kg of sugar.

4. Put on slow heating and cook the syrup constantly stirring so that the sugar does not burn to the pan.

5. When sugar dissolves and the syrup begins to boil, add citric acid. Mfoam may appear do not be alarmed.

6. Put apples in boiling syrup and mix gently. I do not recommend mixing further. Since you can damage the thin peel of the apple and violate the integrity of the fetus.

7.When the syrup with apples boils, reduce the heat to a minimum.

8. During the cooking, bursting apples will appear; they can be removed if desired by grabbing the tail.

Apples burst due to being pierced through or boiling was too violent.

9. After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in syrup. On the plate, you can put not much oppression (half a liter jar of water).

10. Remove the plate from apples after 12 hours. We put on the stove on a very small heat. Bring to a boil and cook for exactly 10 minutes. Without stirring, otherwise delicate skin will crack.

11. After 10 minutes of cooking, put the plate again and put the jar on top. Leave another 12 hours.

12. After 12 hours we set the jam to boil after boiling for 15-20 minutes.

Further, the outcome is as follows. If the density suits you, you can lay the jam on the banks and twist the lids. But if it seems to you that the apple jam has not reached the density you need, repeat the procedure several more times so that the jam reaches the density you need.

If the syrup is too much, you can boil it by repeating the procedure 2-3 times.

In general, cook the jam to the desired density and twist the banks. On this, all the secrets with apple jam from ranetki ended, harvest conservation and enjoy your meal.

Classic Apple Jam

At the end of summer, the beginning of autumn, many people begin to take on the preparation of this particular jam as the late varieties of apples ripen, which make a juicy and tasty apple jam.

With apples, as with almost all other fruits, the cooking process is almost the same.

INGREDIENTS:

• apples 2 kg.
• sugar 1.5 kg.
• cinnamon 1 pinch.

COOKING PROCESS:

Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam could be used as a filling for baking.

Apples cannot be peeled from the peel since the peel retains its beneficial properties. But some still peel. So whether to peel or not is up to you.

1. And if we make jam according to the classic recipe, then we will cut apples into small cubes.

2.Before slicing apples, a middle with seeds and partitions is removed from them.

3. Pour the obtained apple cubes into a saucepan with sugar, mix well and leave to soak for 6-8 hours.

And so we repeat several times until the jam reaches the desired density.

6. At the last boil, throw a little cinnamon into the jam to give your treat a unique touch of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly supplements them.

7. After spreading the jam on sterilized jars and tighten the lids.

That's all, the apple jam according to the classic recipe is ready. Now it can be stored for several years until you need it.

Cooked jam several times very well stored. Therefore, you should not worry if during the long winter you did not have time to get to jam from apples.

Leave your recipes in the comments. All peace and good to new meetings.

Important: preparation of apples and heat treatment will not take more than an hour, but it must be borne in mind that the jam should cool and settle. The whole process will take at least 8 hours, so you need to take one day to procure.

Whole coreless jam prescription

Servings Per Container:10

Time for preparing:  1 hour

The energy value

• calorie content - 36.2 kcal;
• proteins - 0 g;
• fats - 0 g;
• carbohydrates - 9 g.

Ingredients

• green apples - 500 g;
• granulated sugar - 400 g;
• lemon - 1 pc.;
• water - 100 g.

Step cooking

1. According to this recipe, it is necessary to take small apples, rinse them and cut out the cores, without violating the integrity of the fetus. We fill the fruit with sugar and leave it for 6 hours. After this time, they will start their own juice.
2. Squeeze 1 tablespoon of juice from lemon and add it to the pan with apples. We put on the stove and let it boil for 15 minutes. Stir the jam periodically so that the apples do not burn, and the syrup does not turn brown.
3. We give the opportunity to cool with jam. We put a plate on top of apples and put oppression, which is suitable as a liter jar filled with water. We leave the whole fruit under pressure for 8 hours.
4. Boil again, but for 5 minutes and cool for 5 hours.
5. Boil a third time for 5 minutes. We spread the apples in jars, pour a thick jam on top and twist. Sunset for the winter is ready.

It is interesting: apples contain a large amount of pectin, which satisfies the hunger and perfectly cleanses the intestines from toxins. If you arrange a fasting day once a month on apples alone, then your digestive tract will work like a clock.

Feature of cooking by apple varieties

For apples, they often take early apples, because they are not stored for long. Winter and autumn types can also be used for cooking jam, but such apples are denser and stored until spring, so you can make a dessert out of them even in winter.

If you want to get jam in whole slices or slices, then you need to choose hard and sweet varieties, such as Antonovka, Gloucester, Moscow pear, and use recipes like "five minutes", then you will get almost live honey syrup. If the fruit is unripe, then it is worth adding a little more sugar. But to make jam or jam, sour apples, such as white filling and simirenko, are better.

There is an unusual type of jam made from small paradise apples, they are also called a ranetka or half-culture. The fruit is small in size, so such an apple is cooked whole and it turns out as if from a picture. The dessert has a delicate amber color, the main thing is not to overdo it, so that it does not acquire a dark shade.

Be sure to try making jam from whole apples for the winter. Better yet, close each jar of different varieties and select the most suitable for you. If you wish, you can add cinnamon, it perfectly shades the aroma and taste of the fruit. Cook with love and enjoy the winter with a sweet slice of summer.

Ingredients for making apple jam:

• Apples (small ranetki varieties "Uralka") - 1 kg,
• Sugar - 800 grams,
• Water - 100 ml

How to make jam from whole apples? A step-by-step recipe is given below.

Select small ranetki or apples, in my case these are apples of the Uralka variety, by the autumn they fully ripen and become very sweet, so I reduced the amount of sugar from 1 kilogram to 800 grams. Do not remove the stalks, they will give even more sophistication to your jam.

  Pour the selected and washed apples with granulated sugar (400 grams), pour in water and close the container with a lid, gently shake or simply mix with a wooden spoon. Leave the apples in sugar for 5 to 6 hours.

After 6 hours, the sugar will completely dissolve, and the apples will already begin to be saturated with syrup.

  Put the pan on a small fire and cook the apples in syrup until boiling, boil for 8 - 10 minutes. Remove the pan from the heat and leave to insist, or you can even say saturate with syrup for at least 10 hours.

  After pouring the rest of the granulated sugar, mix and put again on a slow fire, cook until boiling. After boiling, cook for 15 to 20 minutes over the smallest fire.

  Ready apples will become soft, some may burst, but most will retain their shape.

  Arrange the jam in clean, sterilized jars and roll it up with clean lids. Leave the cans to cool completely in the room, and then store them in a cool room. We hope you get the perfect jam from whole apples. A step-by-step recipe with pictures for every housewife will come in handy.

Do not be afraid to try new recipes, create, go for it and you will succeed!
  Enjoy your meal!